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4th of July - Special Edition Independence Day (4th of July Issue) Independence Day 2004 commemorates the 228th anniversary of the signing of the U.S. Declaration of Independence. On July 4, 1776, the Second Continental Congress unanimously adopted the Declaration of Independence. The Constitution provides the legal and governmental framework for the United States, however, the Declaration, with its eloquent assertion "all Men are created equal," is equally beloved by the American people. ======================================= Activities for Children for the 4th of July American Flag Activity http://www.homeschoolzone.com/pp/crafts/usflag.htm Fun, Games and Party Ideas for the 4th of July http://hometown.aol.com/KidFun101/KidsParties4th/Pg10C4thOfJulyFun.in dex.html Virtual Tour for the 4th of July http://www.cnn.com/TECH/9707/03/site.seer/ Childfun 4th of July Activities http://www.childfun.com/modules.php?name=News&file=article&sid=14 Arts and Crafts for the 4th of July http://www.enchantedlearning.com/crafts/july4/ ======================================== Thought for the Day A lot of today's frustration is caused by a surplus of simple answers, couple with a tremendous shortage of simple problems. Biorhythm Calculators and Daily Horoscopes http://www.astrology-horoscopes.co.uk ========================================= Grilling Recipes http://www.nancys-kitchen.com/grilling.htm Ice Cream Recipes http://www.nancys-kitchen.com/ice_cream.htm Red White and Blue Recipes http://www.nancys-kitchen.com/red_white_and_blue_recipes.htm Navy Bean Recipes (Includes crock pot baked beans) http://www.aliciasrecipes.com/navy_bean.htm Ice Cream, Sherbet and Sorbet Recipes http://www.annies-kitchen.com/ice-cream-recipes.htm ========================================= 4th of July Recipes 4th of July Cake 1 baked angel food cake 1 pt. heavy cream 1/2 c. sugar 1 tsp. vanilla 1 1/2 c. blueberries 1 1/4 c. sliced strawberries Slice cake into 3 layers. Whip cream, adding vanilla and sugar as it thickens. Spread cream between layers, saving enough for top and sides. On top of 1st layer, sprinkle 3/4 cup blueberries. Add 2nd layer, topping with 3/4 cup sliced strawberries. Top with 3rd layer. When cake is frosted with remaining whipped cream, sprinkle with a few berries and put others around bottom edge. Chill before serving. ==== 4th of July Jello 1 (3 oz.) pkg. strawberry Jell-O 1 can sliced peaches 1 c. boiling water 1 c. liquid from peaches Mix Jell-O, juice and water. Chill until slightly thickened. Line the bottom of 2 quart mold with drained peaches. Pour thickened Jell-O over peaches. Chill until firm. WHITE LAYER: 1 (3 oz.) pkg. lemon Jell-O 1 can crushed pineapple, drained 1 c. sour cream or plain yogurt 1 c. juice from pineapple Boil pineapple juice. Mix with Jell-O. Chill until slightly firm. Add fruit and sour cream or plain yogurt. Blend. Pour over first layer. Chill until firm. BLUE LAYER: 1 (3 oz.) pkg. black raspberry Jell-O 1 can blueberries, well drained 1 c. boiling water Juice from blueberries Mix water, Jell-O and blueberry juice. Chill until thickened. Add berries. Mix. Pour over second layer. Chill until firm. Serves 10- 12. Great for summer cook-outs! ======= Deviled Eggs 6 eggs 1/2 c. salad dressing 2 tbsp. mustard 2 tbsp. pickle relish 1/2 tsp. onion or garlic salt Boil eggs and peel. Slice long way, take out yolks and mix with salad dressing, mustard, pickle relish and onion or garlic salt. Mix and spoon back into egg halves and sprinkle with paprika. ======= Deviled Egg Potato Salad 9 hard boiled eggs, peeled 1/2 c. chopped onions 1/4 c. shredded pimentos 1/4 c. shredded green pepper 1/2 c. mustard 1 tbsp. salt 6 c. boiled potatoes, cubed 1/2 c. shredded dill pickles 1/4 c. shredded celery 1 c. mayonnaise 1 tbsp. paprika Cut 6 boiled eggs in half; remove yolk. Place yolks in bowl and mix with 1 teaspoon pickles, 1 teaspoon mustard, 1 tablespoon mayonnaise, dash of salt; stiff eggs with the yolk mixture. Set eggs aside. Mix potatoes with remaining ingredients. Add eggs (flaked with fork) last. Top with paprika and arrange deviled eggs around top of salad for decorative look. ======= Baked Beans 4 sm. cans pork and beans 1/2 c. ketchup 2 tsp. mustard 1/4 c. onions 1/4 c. maple syrup 5 slices bacon, cut in half Mix all together except bacon. Put bacon on top. Bake 2 1/2 hours at 350 degrees. ======= Kabobs Marinade 1/2 envelope dry onion soup mix 2 tbsp. sugar 1/2 c. ketchup 1/4 c. vinegar 1/4 c. salad oil 1 tbsp. prepared mustard 1/4 tsp. salt 1/2 c. water Combine all ingredients in a saucepan. Heat to boiling. Simmer 15 to 20 minutes. (Caution: This mixture smells awful while cooking but don't let it deceive you). Let beef soak in marinade in the refrigerator for a few hours (stirring once). Cook on grill or broil. ======== Sweet and Sour Kabobs 2-3 med. carrots, diagonally sliced into 1" pieces 1 (8 oz.) can pineapple slices (juice packed) 1/4 c. red wine vinegar 1 tbsp. cooking oil 1 tbsp. soy sauce 1 1/2 tsp. cornstarch 1 tsp. sugar 1 clove garlic, minced 12 oz. lean boneless pork, cut into 1" pieces 1 sm. green pepper, cut into 1" squares 1 sm. sweet red pepper, cut into 1" square Hint: Save your pineapple pieces from falling into the fire by putting them near the middle of the skewers instead of at the ends. 1. In a saucepan cook carrots, covered, in a small amount of boiling water for 8 minutes. Drain well. Drain pineapple, reserving juice. Cut pineapple slices into quarters. Set aside. 2. For sauce, in a saucepan, combine the reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar and garlic. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. 3. Thread cooked carrots, pineapple, green and red pepper and pork on four 12-14 inch skewers, leaving 1/4 inch between each piece of food. 4. Grill kabobs on an uncovered grill directly over medium- hot coals for 8-12 minutes or until the pork is no longer pink. You can also broil 4-5 inches from the heating unit in your broiler for 15-18 minutes. Turn kabobs occasionally and brush often with sauce. Serves 3-4. ========== Marinade for Grilled Steak 2-1/2 tbsp. brown sugar 1-1/2 tbsp. sugar 1 tbsp. ground ginger 1 clove garlic, crushed 1/2 c. soy sauce 1 tbsp. tarragon vinegar Combine all of the ingredients. Put meat into a large shallow dish and pour soy sauce mixture over meat. Allow to marinate at least 30 minutes, basting frequently and turning once or twice. Once meat is on the grill, brush frequently with marinade. Makes enough for approximately 4 servings. ============ Chicken Kabobs 1 lb. chicken breast, boned & skinless cut into 1/2" strips 1/2 c. French salad dressing 1 tbsp. Worcestershire sauce 1 tsp. lemon juice 8 slices of bacon In a 2 quart baking dish or plastic bag, combine dressing. Worcestershire sauce and lemon juice. Mix well. Add chicken, turn to coat. Marinade in refrigerator for 2-3 hours; turning once. Drain chicken (save the juice). Thread chicken and bacon pieces alternately on 12 inch skewers. Place on grill (BBQ) for 15 minutes, turning and brushing often with remaining marinade. Makes approximately 4-5. ============== Grilled Hamburger Patties 2 lbs. lean ground beef 1 envelope meat loaf mix 1 egg 1/2 c. ketchup 1/4 c. mustard 1/4 c. chopped onions Mix all ingredients. Shape into patties and grill or broil until done. ============= Mustard Barbecue Sauce for Pork Chops 1/4 tsp. celery seed 2 tbsp. Worcestershire sauce 3 tbsp. mustard 2 tbsp. dry mustard 2 med. onions, chopped 2 tsp. paprika 1/2 tsp. chili powder 1/4 tsp. cayenne 4 tbsp. brown sugar 1/2 tsp. salad oil 1/2 c. vinegar 1/4 tsp. pepper Simmer 20 minutes. Add to chops while cooking on grill. =============== Grilled Boneless Pork Chops 2 lbs. boneless pork chops 1/4 c. soy sauce 2 tbsp. chili sauce 2 tbsp. honey 1 tbsp. salad oil 1 tbsp. green onion 1 tsp. curry powder Combine all ingredients except meat in a medium bowl. Add meat to marinade; stir. Cover and refrigerate 3 hours or more, stirring occasionally. Grill about 20 minutes over medium coals, basting meat frequently with reserved marinade. *This recipe is also delicious when pork is cut into cubes and skewered with vegetables. Grill as above, basting the kabobs frequently. ================== Marinated Flank Steak 1-2 lb. beef flank steak 1/4 c. plus 2 tbsp. lemon juice 1/4 c. plus 2 tbsp. lite soy sauce 1 tbsp. dry mustard 1 tbsp. vegetable oil Vegetable cooking spray Trim fat from steak, place in a large shallow dish. Combine lemon juice, soy sauce, dry mustard and oil. Mix well and pour over steak. Cover and refrigerate overnight. Turn occasionally. Remove steak from marinade. Grill or broil to desired doneness. =================== Grilled Vegetables 2 c. frozen mixed broccoli 2 c. frozen French-style green beans 2 c. onions 2 c. red pepper 2 tbsp. water 2 tbsp. margarine 1/2 tsp. finely shredded lemon peel 1/8 tsp. lemon-pepper seasoning Place above ingredients in a 18 x 36 inch piece of heavy-duty foil folded in half and made into a pouch. Seal edges, leaving space for steam to build. Place on grill for 25-30 minutes or till crisp- tender, turning occasionally. ===================== Grilled Veggies in Foil Packet 1/4 c. olive oil 4 sm. potatoes, scrubbed and sliced 1 green bell pepper, cut into 1/2 inch strips 1 red bell pepper, cut into 1/2 inch strips 2 med. size onions, sliced 1 chicken (about 3 lbs.), quartered 1 tsp. coarse (Kosher) salt 1/4 tsp. freshly ground pepper Tear off 4 sheets of heavy-duty aluminum foil 18x14 inches. Brush with oil. Divide vegetables evenly among foil sheets. Brush with more oil. Top with chicken quarters, skin side up, brushing with remaining oil. Season with salt and pepper. Bring the top half of foil over chicken; fold open edges in a series of locked folds. Grill over medium heat for 40 minutes or bake in a 350 degree oven for 50 minutes, until chicken is tender. Open foil packets carefully and serve. ====================== Grilled Corn on the Cob 1/3 c. butter or margarine 3 tbsp. Dijon mustard 1 tsp. Worcestershire sauce 1/4 tsp. lemon pepper 6 fresh ears of corn (husks and silks removed) In saucepan melt butter; stir in mustard, Worcestershire sauce and lemon pepper. Place each ear of corn on a 12 x 9 inch piece of heavy duty foil. Drizzle butter mixture over corn. Fold edges of foil to seal pouch securely, leaving space for expansion of steam. Grill over medium hot coals, turning occasionally, about 15 minutes. Makes 6 servings. ======================== Grilled Corn on the Cob #2 4 ears fresh corn 1/4 c. butter or margarine, softened 1/2 to 1 tsp. lemon-pepper seasoning Remove husks and silks from corn just before grilling. Combine butter and lemon-pepper seasoning; spread on corn, and place each ear on a piece of heavy- duty aluminum foil. Roll foil lengthwise around each ear, and twist foil at each end. Grill corn, covered, over medium coals 20 minutes, turning after 10 minutes. Yield: 4 servings. ========================= 4th of July Greeting Cards Doozycards has some of the cutest cartoon cards to send out for the 4th. (They charge a small yearly fee to send out their cards. The cards are quality cards and new cards are added frequently.) Never any junk mail from this company. Many free ecard companies sell your email address and junk mail is generated but not with Doozycards. http://www.shareasale.com/r.cfm?B=17225&U=67876&M=4823 Bottle Rocket Fun http://www.superlaugh.com/a.php?i=1075&p=july/bottlerocket.htm America the Beautiful Sung by Children http://www.superlaugh.com/a.php?i=1075&p=july/amerisong.htm 4th of July Fireworks Show http://www.superlaugh.com/a.php?i=1075&p=july/firework_show.htm ============================ My favorite part of the 4th of July is homemade ice cream. Orange Ice Cream 3 c. sugar 3 oranges - juice of 3 lemons - juice of 3 c. whipping cream 3 c. milk Put sugar in large mixing bowl. Pour juices over sugar. Let mixture sit for 15 minutes. Then, stir thoroughly. Add cream and milk, stir again. Freeze in ice cream freezer. ============================== Chocolate Chip Ice Cream 1/2 c. and 2 tbsp. firmly packed brown sugar 1/2 c. butter 3 eggs 2 tsp. vanilla extract 1/2 tsp. salt 2 c. heavy cream 1/2 of 12 oz. pkg. (1 c.) little bits semi-sweet chocolate 1 c. chopped toasted walnuts In heavy saucepan, combine brown sugar and butter. Bring to boil over low heat, stirring occasionally. Boil one minute. Remove from heat. In blender container combine eggs, vanilla extract, and salt; blend at medium speed 30 seconds, blend at high speed one minute. Set aside. to cool. In large bowl beat heavy cream until stiff. Fold in butter/sugar mixture, chocolate bits, and walnuts into whipped cream. Pour into foil lined 9 x 5 x 3 inch loaf pan. Cover with foil; freeze until firm. Makes 1-1/2 quarts. ============================== Vanilla Ice Cream 4 eggs, beaten 2-1/4 c. sugar 3 lg. cans evaporated milk Sweet milk to finish filling freezer 4 1/2 tsp. vanilla flavoring 1/2 tsp. salt Mix eggs, sugar and evaporated milk together. Cook until it begins to thicken. Cool. Add extract and salt. Mix. Pour into freezer container and finish filling with sweet milk. Freeze according to freezer instructions. ============================== Orange Sherbet 6 cans of Orange Drink 1 sm. can crushed pineapple 1 can Eagle Brand condensed milk Put all ingredients into ice cream freezer. Freeze until firm. ============================= Rocky Road Ice Cream 1/3 c. unsweetened cocoa powder 1 c. sugar 2 c. milk 1 tsp. vanilla extract 1/8 tsp. salt 2 c. whipping cream 1 oz. sq. semi - sweet chocolate 1 c. miniature marshmallows 1/2 c. chopped almonds or pecans In a large sauce pan, mix cocoa powder and sugar. Gradually stir in milk. Stir over low heat until sugar and cocoa dissolve. Cool to room temperature. Stir in vanilla, salt and whipping cream; set aside. Shred chocolate with coarse side of grater. Stir shredded chocolate, marshmallows and almonds or pecans into cocoa mixture. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Stir marshmallows evenly throughout frozen mixture before serving or ripening. Makes about 2 quarts. ============================== Chocolate Ice Cream 1 lb. Hershey bar with almonds, grated 1-1/2 tsp. vanilla 2 cans condensed milk 1 can Hershey syrup 4 1/2 pts. whipping cream 2 pts. half & half cream Mix together and pour into ice cream freezer. Freeze and serve. Makes 2 quarts ================================ Peach Ice Cream 4 c. sliced peeled peaches or lg. can 1 tbsp. lemon juice 1/2 tsp. unflavored gelatin 1 c. heavy cream, whipped Sugar substitute to taste, about 8 Place peaches in a medium size bowl. Mix sugar substitutes and lemon juice in a small bowl and pour over peaches. Cover and set aside for 2 hours. Drain fruit, saving 3/4 cup of juice. In a small saucepan combine reserved juice with gelatin and cook over low heat until gelatin is dissolved. Place peaches in a blender and blend at medium speed until peaches are pureed. Refrigerate until mixture beings to thicken then fold in whipped cream. Place in ice cream maker and process until thick and creamy. Makes 1 quart. ================================= Fresh Peach Ice Cream 12 fresh Georgia peaches 2 c. sugar 1 c. sweetened condensed milk 2 qt. milk 1 (8 oz.) carton sour cream 2 tsp. vanilla Peel and slice peaches. Mix peaches and sugar together in blender. Add peaches and sugar mixture to other ingredients and churn until frozen. Makes 4 quarts. ================================= Fresh Strawberry Ice Cream 3 cans Eagle Brand milk 3 (10 oz.) cartons sweetened strawberries Mash strawberries. Add Eagle Brand milk. Pour into ice cream freezer and fill with milk. Freeze. ================================ Kool-Aid Sherbet 1 c. sugar 1 pkg. Kool-Aid 3 c. milk Dissolve sugar and Kool-Aid in milk. Pour in freezer tray. Freeze until partially firm. Spoon into cold bowl and beat until smooth. Freeze about 2 or more hours. Have a safe 4th of July Nancy Yahoo! 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